Eversfield Pheasant in apples and cider (Serves 6 to 8)
Ingredients:
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6-8 Eversfield pheasant breasts
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6 rashers streaky bacon
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2 tbsp flour seasoned with black pepper
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1 tbsp plain flour
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3 large cooking apples
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2 onions, coarsely chopped
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50g butter
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275ml (half a pint) cider (strong and dry is best)
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200ml crème fraiche 200ml chicken stock or if you can make it or get it, game stock
Method
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Dust the pheasant breasts in the seasoned flour and brown in a large casserole dish in the butter. Then remove and set on one side.
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Add the bacon, cut into chunks and fry until cooked, add the onions and peeled, chopped and cored apples and cook for about 10 minutes over a medium heat.
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Add the tablespoon of plain flour and stir in well, cooking for a couple of minutes.
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Add the cider and stock and stir well bringing to the boil.
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Add the pheasant breasts and then lower the heat to simmer for 20-25 minutes.
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Before serving, add the crème fraiche and stir in gently.
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Serve with seasonal vegetables or rice.
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